BORSCHT SOUP

 

Serves 4 - 6

Preparation Time 15 mins

Cooking Time c. 35 mins

 

Serve with Olive and Cheese Focaccia

 

 

Ingredients

 

2 tbs Olive Oil

Large knob of unsalted butter

3 medium beetroots, peeled and diced

1 large carrot, peeled and diced

2 sticks celery, diced

Baking Potato, peeled and diced

Large Spanish Onion, chopped

4 fat garlic cloves, finely chopped

1½ ltr ( 2¾ pints) vegetable stock

Seasoning

Half finely shredded Sweetheart Cabbage

3 fresh tomatoes, peeled and chopped or small can chopped tomatoes

 

Garnish

Greek style Yoghurt or

Chopped Parsley and/or Chives

Cashew Nut Cream (needs to be prepared min. 6 hrs in advance)

   1 Cup cashew nuts soaked in water for at least six hours or overnight

   Juice ½ lemon

   1 Tbs Marigold Engevita Nutritional Yeast Flakes

   1 tbs olive oil

 

1. Heat the oil and butter in a large heavy saucepan and add all the vegetables, except the tomatoes and cabbage.
    

2. Stir the vegetables until well coated and starting to cook.   Now add the stock and seasoning, stir wel, cover and leave to simmer for 15 minutes.
    

3. Add the the chopped tomatoes and shredded cabbage , cover and leave to simmer for a further 15-20 mins.
    

4. To serve, ladle into soup bowls and spoon some of the yoghurt or cashew cream on top with sprinkled herbs to finish.
    

5. Serve with toasted seed bread, warmed Focaccia with cheese and green olives.
    

6. For the Cashew Cream, simply liquidise the cashew nuts, lemon juice, yeast flakes and olive oil.  You can add a little more olive oil to make it slightly more creamy.
    

7. Serve with either Focaccia or Ciabatta with Olives, Cheese, or Sundried Tomatoes